Principles for Selecting Food Packaging

As you know, choosing suitable food packaging requires meeting requirements for both aesthetics and preservation. Let’s learn more about the principles for selecting suitable food packaging through the following article.

Before deciding which packaging to use, we need to consider the following requirements:

 

 

1. Nature of the food to be preserved 

Is your food product of animal or plant origin? Is it fresh, dried, or frozen? Is the product ready-to-eat or semi-finished? The specific properties of the product will determine the required properties of the packaging.

2. Shape and size of the packaging 

The shape of the product and the size of each product unit are among the factors that determine the choice of food packaging material and packaging method.

3. Product firmness 

Packaging should be selected according to the following principle: the required strength of the packaging is inversely proportional to the firmness of the product.

For example, products stored in warehouses and stacked in multiple layers, especially products that are not rigid, require strong packaging capable of withstanding mechanical forces, reducing shock and minimizing vibration.

4. Food sensitivity to water vapor and air 

For products that are sensitive to water vapor and air, the packaging must be able to prevent their penetration. Glass, ceramic, metal, or multilayer packaging with suitable barrier properties can be used.

5. Food sensitivity to light 

For products that are sensitive to light, packaging with dark or opaque colors should be used. Examples include fish, meat, fats and oils, and high-fat pastries.

6. Protection against oil migration from the product 

Lipids are important components that determine the sensory properties and nutritional value of food. During long-term storage, lipids in food can migrate out of the product. Therefore, for lipid-rich products, the packaging must be oil-resistant to help preserve these components.

7. Compatibility with the food production line

The packaging material and dimensions must be suitable and easily integrated with the food packaging line used at the factory.

8. Chemical properties of the packaging 

Packaging materials with chemical activity should only be used for products that are chemically inert. Conversely, chemically active products require packaging materials that are chemically inert.

Today, with advanced technology, multilayer packaging and packaging materials containing additives are developed to provide greater convenience and improved protective properties.

 

9. Thermal resistance of the packaging

Depending on whether the product is stored and used at low or high temperatures, an appropriate packaging material should be selected to prevent damage caused by the product or packaging.

For example, frozen products should be packaged in plastic or metal packaging. Hot products should generally not be packaged in plastic materials with poor resistance to high temperatures.

10. Protection against microbial contamination 

The ability of packaging to protect products against microbial contamination depends on the integrity of the packaging and its ability to prevent microorganisms from entering.

Many studies show that microorganisms cannot pass through intact plastic and metal packaging when there are no openings or defects.

Microorganisms, especially mold, are more likely to grow on packaging surfaces when the surface has high moisture. Therefore, preventing contamination requires selecting appropriate packaging and following proper hygiene conditions.

11. Fire and explosion safety 

For products that are flammable or explosive, packaging materials with appropriate fire and explosion resistance must be selected. For packaging that may present fire or explosion risks, transportation, storage, and use conditions must be carefully controlled to prevent accidents.

In addition to the factors above, other aspects should also be considered, such as transportation safety, product promotion, consumer appeal, and packaging cost.